Smoky Pork with Quinoa

Total Time: 30 min
Pork:
2 lbs pork tenderloin
2tbsp McCormick smokehouse maple seasoning
1 tbsp olive oil

Quinoa:
1 tsp olive oil
1 cup uncooked quinoa
1 medium sized yellow onion, chopped
1 and 3/4 cups organic chicken broth
2 tbsp maple syrup
3/4 cup of dried cranberries
1/2 tsp (same)smokehouse seasoning
1/4 tsp salt
1 cup of peas

Steps for pork:

1. Season pork with smokehouse maple seasoning.
2. Heat olive oil over medium high to brown pork all sides.
3. Heat oven 450 degrees, roast pork for 20 minutes or until internal temperature reach 170 degrees. Remove from oven.

Steps for quinoa ("kin-wa") :
1. Meanwhile, in medium size saucepan, heat 1 teaspoon oil over medium high heat, add quinoa, onion to saucepan, stir in chicken broth, syrup and cranberries.
2. Add smokehouse maple seasoning and salt. Bring mixture to a boil, cover and reduce heat to medium low. Simmer for 20 minutes or until liquid is absorbed.
3. Stir in peas, turn heat off. Cover and let stand for 5 minutes.

Slice pork and serve with quinoa. Got the idea from September issue of Family Circle.